Grilled Kangaroo Steak with Wattleseed Pepper Rub

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A tender grilled kangaroo steak seasoned with native Australian wattleseed pepper, delivering a smoky, nutty flavor with a hint of spice. This Australian grilling recipe (low carb), ready in about 35 minutes, pairs kangaroo steaks, wattleseed powder, and sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 steaks (6 oz each) kangaroo steaks
• 2 tsp wattleseed powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced

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Instructions

1. Step 1: In a small bowl, combine 2 tsp wattleseed powder, 1 tsp sea salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 4 kangaroo steaks (6 oz each).
2. Step 2: In a separate bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice, and 2 minced garlic cloves. Brush this marinade over the steaks and let them rest at room temperature for 20 minutes.
3. Step 3: Preheat a grill to high heat (450°F). Grill the steaks for 3-4 minutes per side for medium-rare, until the outside is charred and the inside is pink and tender.
4. Step 4: Remove from grill and let rest for 5 minutes before slicing to allow juices to redistribute.